Authentic Keralan Chemmeen Pollichathu with Warm Appam
Juicy prawns marinated in a fiery blend of shallots, ginger, and aromatic spices, then wrapped and pan-roasted in banana leaves.
45min
Total Time
3
Servings
Kerala
Cuisine
Recipe
1
Marinate the cleaned prawns with a pinch of turmeric powder, red chili powder, and salt for fifteen minutes.
2
Heat coconut oil in a pan and sauté the sliced shallots until translucent and tender.
3
Add the ginger-garlic paste and fresh curry leaves, cooking until the raw aroma disappears completely.
4
Stir in the chopped tomatoes and cook until they break down into a thick, pulpy masala base.
5
Add the remaining red chili powder, turmeric, black pepper, and salt, mixing well for two minutes.
6
Pour in the tamarind extract and simmer the masala until the oil separates from the edges.
7
Lightly flame the banana leaf squares over an open stove flame to make them pliable.
8
Place a spoonful of the cooked masala on each banana leaf, top with marinated prawns, and add a little more masala on top.
9
Fold the banana leaves securely into rectangular parcels and tie them gently with kitchen twine if needed.
10
Place the parcels on a hot griddle and pan-roast for five to seven minutes on each side until the prawns are cooked through.
11
Serve the hot, aromatic banana leaf parcels immediately with soft appam.
Ingredients
500 grams prawns, cleaned and deveined
2 tablespoons coconut oil
1 cup small shallots, finely sliced
2 tablespoons ginger-garlic paste
2 sprigs fresh curry leaves
2 tomatoes, finely chopped
1 tablespoon Kashmiri red chili powder
1 teaspoon turmeric powder
1 teaspoon black pepper powder
2 tablespoons thick tamarind extract
Salt to taste
Tender banana leaves cut into squares
Warm appam for serving
*This AI-generated recipe may contain inaccuracies.